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QueenofSuburbs

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I made this for my fiance's going away party and scaled it to 24 servings. Instead of adding all of the water, however, I substituted 1 bottle of lime vodka for that equal amount of water. I did not add the ice to blend, and placed the limeade in a dispenser, put it in the freezer for about 3 hours, and just kept it on ice after that. Many people enjoyed it and two of my fiance's male coworkers even asked for the recipe. It was a great hit!

I must say that the frosting quite good, next time I may also use half the orange extract required. It is good enough to use again. This carrot cake recipe produces quite a tender crumb not oily like most, but I give it three stars because it was quite bland without the frosting. I didn't have crushed pineapple and pureed some fresh pinapple that I had on hand. I will try to make this again with the addition of coconut flakes. I'm crossing my fingers for the next time I make this cupcake.

I have to say this is a regular dinner at our house. We have it maybe twice a month. I have made it with all different thicknesses of pork chops and I must say, if I am going to go way thick (2" or so) I like to soak mine in buttermilk over night. This recipe is relatively simple to make, instead of saltines I like buttery Ritz crackers. Serve along side "Roasted Potatoes with Greens" and you have a wonderful meal!

Regular at our house! I have made this for about two years using both beef tenderloin and beef filets (cooked to medium rare or about 145 degrees Farenheit). Paired with Roasted Potatoes with Greens, it makes for an elegant dinner. Enjoy it with your favorite red wine. For dessert, I usually make Butterscotch Bread Pudding, with milk or a Riesling. Guests loved it!

This brought me back home. When I was living in Hawaii, I would buy butter mochi at Foodland. Now that I've moved away, I've had to make it on my own. I was so glad to have found this recipe. I have used evaporated milk, two percent milk, and whole milk with only subtle taste differences. Making it without the coconut makes for a smooth and sticky mochi, but I prefer the texture of coconut. Ono to the max!

I was a little disappointed with how my strawberry pretzel salad turned out but it could be my fault. I didn't get my pretzels crushed too fine and that might have been the problem. Second, I used, frozen strawberries and will try fresh next time. The frozen strawberries probably held too much water and that's why the gelatin part of the salad, was not too firm. Otherwise, the cream cheese layer was delish. Will try again next time and hope for better results

I think this is great with a few changes. I decreased the soy sauce by 1 cup and increase the water by 2 cups. All of the ingredients remain the same. Instead of grilling the chicken, I leave it to simmer until the meat is falling off the bone, usually 45 min to 1 hour. I made this recipe for my Filipino parents and they said it was better than their own!

I love this dump cake! I've been making it since I was 18. Instead of using pumpkin puree and pumpkin spices separately, I use the canned pumpkin pie mix. It's a nice change to pumpkin pie, everyone expects this for Thanksgiving!

This is my go to dessert when I have company over. I couldn't find butterscotch chips this Christmas, so I made it with chocolate milk and peanut butter chips, it was a great subsitute, everyone enjoyed eating it by the fireplace. I have also made it without the chips and in replacement, topped it with a creme anglaise sauce, simple but delicious. Love this dessert!

My husband has requested this three times this month! To make it quicker, I've used a whole chicken already cut up and rubbed the spice mixture on it. I set the oven at 350 and in an hour or until the bird reaches 180 degrees, I have a beautiful chicken dinner. I baste the chicken with a little butter and and chicken broth. I've paired this dinner with potatoes but our recent favorite is some grilled squash from a friends' garden. A few times I haven't measured anything and just sprinkled the spices on the chicken, still came out great. On a whole chicken, I double the spices but keep the cooking time the same. Rubbing some butter underneath the skin makes it really crispy. We're having this tonight with some friends!

Made this for my husband's birthday (he is a chocoholic) and he loved it, he ate it for three days. He is requesting it for his homecoming dinner (he's been away on business for three months now). Originally, I used it with traditional store bought chocolate but next time am planning to use callebaut or valrhona chocolate bars and powder - that should make it exquisite. Will definitely update and post a pic of the next cake.